A Sukkot Feast

Some traditional (and not so traditional) recipes, made easy for the busy cook.

It’s Sukkah season! Although for some the weather is still balmy, many of us are eating our meals in our sukkot with our gloves and coats on! We are all looking forward to the hot, delicious, steaming food being brought out to the sukkah that warms our souls and our bodies. Here are some traditional (and not so traditional) family favorites, made easier for the busy cook. Chag Sameach!!

Notes:

All of these recipes are great for the EFE (Egg Free Eater).

GFE: Indicates that the recipe is great for the GFE (Gluten Free Eater) too.

STUFFED CABBAGE (“Holishkas”) (GFE)

One of my family’s most requested dish on Sukkot is Stuffed Cabbage, or “Holishkas” as my Bubbie (z”l) used to call them. My Bubbie used to cook the cabbage, wrap it around the meat filling, secure each stuffed cabbage with a toothpick, and then cook them in a large pot of sauce. They were delicious, a lot of work, and many of them didn’t stay closed. My dear friend “Alderman Debra” gave me this incredibly helpful tip: freeze the cabbage a week before using it. After defrosting, the leaves are nice and soft, and easy to roll. By baking the cabbage in 9”x 13” pans, there are no more toothpicks or big pots of sauce – each cabbage stays secure when placed in the pan seam side down. I usually make huge batches of them and freeze several pans. This allows me to make them way in advance…they only get better with time!! Makes approximately 36 stuffed cabbages.

For the cabbage:

2 large heads cabbage, frozen at least 4 days in advance then defrosted before using

Carefully separate the cabbage leaves, rinsing each leaf after separating (reserving the broken or smaller leaves for the Hearty Cabbage Beef Soup). Set aside. In a large bowl combine the beef, onion, garlic, and white rice. Spread a large cabbage leaf on a cutting board with the thick part of the stem closer to you, and the leaf curving upwards. Place around ¼ cup of beef mixture on the bottom of the leaf. You can use more or less beef depending upon how big the leaf is. Fold the bottom of the leaf over the beef. Fold the sides in, then roll the cabbage from the base. Carefully place the completed “stuffed cabbage” in the prepared pan, seam side down. Repeat using all the remaining cabbage leaves. You should be able to fit 12 cabbages in each pan.

Place the all the sauce ingredients in a large pot. Warm over medium heat for a few minutes to heat the sauce and blend the ingredients. Remove from heat and evenly distribute over prepared cabbage. Reserve any remaining sauce for Hearty Cabbage Soup.

To make this recipe gluten-free use gluten-free duck sauce or apricot jam.

I usually use disposable aluminum pans that come with disposable aluminum lids. After sealing the pans, I then completely cover them with heavy duty aluminum foil to avoid any dripping in the oven. This also helps to seal the pans when freezing the cabbage for later use.

The Stuffed Cabbage freezes really well. Wrap thoroughly before freezing, and completely heat through before serving.

HEARTY CABBAGE BEEF SOUP (GFE)

After making the Stuffed Cabbage, I often end up with pieces of cabbage that weren’t “Stuffed Cabbage worthy”. Last year I also ended up with too much sauce for all the pans of Stuffed Cabbage I was making, and had the idea to combine the two together for an excellent, HeartyCabbage Beef Soup! By simply cutting up the cabbage remnants, adding the leftover sauce, some cubed cholent meat, vegetables, and a little water you have a rich, delicious, hot, soup that is perfect for your cold Sukkah guests! Don’t worry, if you don’t have any leftovers from making the Stuffed Cabbage…you can still make this soup from scratch!!

For the soup base:

Leftover sauce from Stuffed Cabbage

OR:

1 28 oz can crushed tomatoes

1 29 oz can tomato sauce

½ cup finely diced onion (1 small)

1 cup brown sugar

½ cup apricot preserves, or duck sauce

1 ½ cups raisins

Additional soup ingredients:

1 pound baby carrots

4 stalks celery, sliced lengthwise down the center then into 2 inch pieces

5 cups cabbage, sliced (you can use remaining cabbage from the

Stuffed Cabbage recipe)

2 pounds beef, cut into 1” cubes (you can use up to 3 pounds of beef for a “meatier” soup)

Combine the soup base ingredients with the carrots, celery, cabbage, cubed beef, and water. Cook over medium heat until soup begins to simmer. Reduce heat to low and simmer for an additional 2 ½ to 3 hours. Add the egg noodles, and serve to your hungry guests!

To make this recipe gluten-free use gluten-free noodles.

COCA COLA ROAST (GFE)

This Sukkot, I’m making one of my all time favorite and interesting recipes – Coca Cola Roast. Yes, it’s really make with Coke. Truly. What’s cool about the cola is that the carbonation actually tenderizes the meat while it’s cooking, and the sugar caramelizes which is particularly excellent. The recipe is super fast to make with only a few ingredients that are easily accessible, it’s made with vegetables (healthy!), and you can have a cold drink of cola while preparing this yummy roast! It’s all good!

Preheat oven to 375° F. Spray the roasting pan with non-stick vegetable spray, then place roast in pan. Pour cola over the roast. It should reach about a third of the way up the roast. Pour orange juice over the roast. Arrange vegetables in the pan around the roast. Spread ketchup evenly over the roast and then sprinkle the onion soup mix over the roast. Bake uncovered for 30 minutes at 375° F. Then reduce the temperature of the oven to 350° F and bake for approximately 1 hour and 30 minutes longer until the internal temperature of the roast is 170° F. Remove from oven and cool for an hour. Refrigerate roast for 3 hours or more. Remove from refrigerator and slice into thin slices using a long, sharp knife. Return sliced roast back to roasting pan. Spoon pan gravy over the slices and cover tightly. Warm in oven. Serve garnished with the roasted carrots and celery. Enjoy!!

HOT FUDGE CAKE

The first time I made a version of this cake I read, re-read, and then read the recipe one more time. This rich, fudgy, gooey, fabulous cake is oozing with chocolately goodness…but the way you make it is by pouring hot water over the top of the cake before putting it in the oven!! The result is a delectable cake, filled with steamy hot fudge. This fantastically delicious, warm cake is sure to happily defrost your Sukkah guests and is a great, warm finish to your awesome Sukkot meal!!

In another medium bowl, combine ¾ cup sugar, brown sugar, and ½ cup unsweetened cocoa powder. Stir to remove all lumps. Evenly sprinkle over the prepared cake batter. Carefully pour the hot water evenly over the uncooked cake. Do not stir! Bake 40 minutes or until center is nearly set.

Related Articles:

About the Author

Sharon Matten lives in Chicago and is a Freelance Pastry Chef, Kosher Food Writer & Blogger, Cable TV guest Chef, Wilton Cake Instructor, Cookbook Contributing Editor, Electrical Engineer, Wife & Mom (not in order of importance!). She writes the weekly www.koshereveryday.com blog about cooking kosher with a family and busy life – pictures and recipes included! To get more great recipes, and to find out more information about Sharon Matten go to www.koshereveryday.com.

Is the rice in the stuffed cabbage cooked or raw?
I've read different opinions about which way is better, but at least in terms of proportions, I need to know if you mean two cups of raw rice, which sounds like too much, or two cups of cooked rice. Thanks.

Sharon Matten,
October 16, 2011 8:04 PM

Raw

The rice is raw. You can always adjust your recipe to have more meat and less rice. Thanks for asking! Chag Sameach!

Rona,
October 24, 2011 1:17 PM

Thanks

Thanks! I almost forgot to check back here for a response.
The holiday is over, but I'm going to try this out, and hope it comes out the way I remember it from my childhood. I haven't had stuffed cabbage in years.

(7)
Jennifer,
October 11, 2011 1:20 AM

sounds great

Thanks so much Sharon, all of this sounds so good, and make ahead is the real answer!!

(6)
Reva Ambrose,
October 9, 2011 5:38 PM

GO Sharon!

Welove your recipes!
Go Sharon!

(5)
Beth,
October 9, 2011 4:31 PM

COCA COLA !!

OMG !! If the Coca Cola carbonation tenderizes the meat etc.. then what must be happening to our bodies when we drink this stuff. Thanks Sharon, you gave me something to think about.

(4)
Emily Aramstrong,
October 9, 2011 3:44 PM

soy milk

What is the purpose of the soy milk? Is it to make it Kosher? Can one use regular milk if wanted?

Sharon Matten,
October 9, 2011 7:43 PM

The soy milk is to make it pareve. You can use milk and real whipping cream if you want it for a dairy meal!

(3)
Sharon Matten,
October 9, 2011 3:15 PM

Great Questions!!

Thanks for your great questions! Although I recommend full sugar cola for the roast, I don't see why you couldn't use sugar free cola. You still have the properties of the carbonation, but you wouldn't get the caramelization - if that's ok with you then go for it and let me know what happens!!
Regarding the hot fudge cake - I would be nervous that the cakes would dry out. I would make it and then scoop it into individual cups or ramekins. If you are interested in individual desserts I would recommend molten lava cakes but those need to be made just before serving, the hot fudge cake can be made in advance and re-warmed. Good luck and please let me know how it turns out! Sharon

(2)
Anonymous,
October 9, 2011 2:25 PM

does diet coke work?

Can diet coke work with the cocal cola roast for sugar free diets?

rai,
October 9, 2011 3:51 PM

why not?

The cola is just for the flavor so why not...it should work just fine!